This kitchari recipe was donated by Ayurvedic Practitioner Rachel Collins and can be eaten by all doshas but is especially good for Vata Dosha, want to know what we mean by that make sure to check out Ger’s Monthly Update! And although this dish may look like a bowl of scrambled egg it is actually quite tasty and comforting so don’t let it’s look deceive you.
1 cup Basmati Rice
1/2 cup Split Yellow Mung Dal
3 tbsp Ghee
1 tsp Black Mustard Seeds
1 tsp Cumin Seeds
2 pinches Hing (Asafoetida)
1/2 tsp Turmeric
1/2 tsp Salt
4 cups Water
Wash the rice and mung dal well. If you have time let the mung dal soak for a few hours before cooking, as it helps with digestibility. If you have a particularly difficult time digesting beans, you may want to precook the beans for 20-30 minutes using the 4 cups of water.
In a saucepan over medium heat, heat the ghee and add the mustard seeds, cumin seeds and hing. Stir a moment until the seeds pop.
Add the rice, mung dal, turmeric and salt and stir until well blended with the spices.
Add the water and bring to a boil. Boil for 5 minutes uncovered, stirring occasionally.
Turn down the heat to low and cover, leaving the lid slightly ajar. Cook until tender, about 20-25 minutes
Anyone for Salad?
This delicious recipe makes a great alternative to the traditional Turkey dinner on Christmas Day. There are a few steps involved but it is worth the effort and when topped with all the trimmings on Christmas Day, it’s a guaranteed winner for any vegetarians in your life!
To make the recipe coeliac-friendly, use gluten-free bread and pastry. To make vegan, make sure your pastry is dairy and egg-free. Adapted from Jamie Oliver’s Festive cookbook.
The main ingredient in this recipe is tempeh, not sure what tempeh is? Well it’s a traditional soy product that stems from Indonesia. It is made from whole, fermented soybeans, has a firm texture and a nutty flavour. It contains more protein, fibre and nutrition than it’s well known cousin, tofu, and is used as a meat alternative in dishes whether you are vegetarian, vegan or just trying to reduce the amount of animal protein in your diet. Even though we sell it instore it hasn’t been on my shopping list for quite a while so when I came across this recipe I decided to give it a go and remind myself what I’m missing out on!
1 packet tempeh, cut into 1 inch cubes
120ml cup balsamic vinegar
2 tbs maple syrup
2 tbs tamari
2 cloves garlic, minced
60ml cup olive oil
1 tsp dried thyme
2 tsp arrowroot starch
Preparing the Marinade
1. In a bowl, mix together the balsamic vinegar, maple syrup, tamari, garlic, olive oil, and thyme.
2. Add the tempeh to the bowl, stir and cover.
3. Let sit in the fridge for 2-24 hours, mixing occasionally.
1. Preheat oven to 180C
2. Place tempeh and sauce in a glass dish and cook covered for 20 minutes.
3. Remove from oven, stir around and bake for another 20 minutes.
4. Remove tempeh cubes from sauce and set aside.
5. Place remaining sauce in a pan over medium heat.
6. Add arrowroot starch and stir constantly to thicken.
7. Plate tempeh and scoop marinade over top as a sauce, or serve on greens or whole grain of choice.
I really enjoyed cooking with tempeh and was reminded just how versatile and tasty it is. Like tofu it readily takes on whatever flavour you choose to pair it with so the choice is limitless. I marinaded and baked it for this recipe but it can also be cubed and stir fried or crumbled and used like mince for bolognese etc. It’s going onto my shopping list from now on and if you haven’t tried tempeh yet I’d urge you to give it a go.